Arrange oven rack 6 inches from heat source, heat broiler. Whisk eggs, water, and sale in a bowl. Melt remaining tablespoon butter in skillet, pour eggs over squash. Reduce heat to medium-low, cover, and cook until set on bottom and edges but the top is still loose, about 3 minutes. Sprinkle Gruyere evenly over the top.

Broil frittata until just set, about 1 minute. Cut into wedges to serve.

In a separate heavy-bottomed saucepan, melt the clarified butter over a medium heat until it becomes frothy. Do not let it turn brown as it will affect the flavour.

Stir the thickener you choose until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux.

Heat the roux for another few minutes or so, until it has turned a light blond color. Don’t let it get too dark.

Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it’s free of lumps.

Simmer for about 30 minutes (the volume will be reduced by about one-third) Stir frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.

The resulting sauce should be smooth and velvety. If it’s too thick, whisk in a bit more hot stock.

For an extra smooth consistency, you can pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

You can broil or cook stove top. OR Prepare a charcoal fire. Remove the meat from the refrigerator 30 minutes before cooking.

Remove the meat from the marinade and pat dry with a towel. Strain the marinade into a medium saucepan and discard the herbs and spices. Bring the liquid to a low boil and continue boiling until it is reduced by half. Add the beef broth to the wine reduction and bring to a simmer.

Sauce: Combine the butter with the flour, mixing it completely. In small bits, whisk the butter flour mixture into the wine mixture, whisking well after each addition until a smooth sauce of the desired thickness has been achieved. Season to taste with salt and pepper and keep warm over very low heat.

Season the steak generously with salt and pepper and broil or grill. Cook for 3 minutes on each side for a total of 12 minutes for medium rare. For medium, cook 1 minute longer on each side, for a total of 14 minutes.

Transfer the meat to a warm serving platter. Remove the sauce from the heat and whisk in 1 1/2 cups of the blue cheese, stirring until smooth. Check the seasoning and adjust as necessary.

Cut the steak on the diagonal across the grains into 1/4″ slices and arrange on a platter. Top with the sauce and garnish with the remaining cheese.

Ingredients:
6 chicken cutlets
1 cup mayonnaise
1/4 cup fresh lemon juice
2 garlic cloves, minced
2 scallions, chopped, including the firm green
Salt & Pepper to taste
Several sprigs fresh thyme, leaves only
Instructions:
Salt the cutlets lightly and rub the sale in on both sides. In a small bowl mix together the remaining ingredients. Spread the flavored mayonnaise over the chicken, coating both sides, and let it marinate for 2 hours.

Preheat the oven to 350 degrees F. Put the cutlets on a foil-lined baking sheet and bake for 20 to 30 minutes or until the outside is golden brown and crispy. If they’re not crispy, run them under the broiler.